Nendram Pazham Pradhaman

Nendram Pazham Pradhaman

Nendra Pazham is the Kerala special banana Last week I brought it from KeralaIt become ripe. So Today for my Poornima Puja I prepared this Payasam/ Pradhaman as Neividhyam. Pradhaman is basically payasam prepared with coconut milk.The flavour of jaggery and coconut milk together with the sweet ripe plantains, Made this payasam just divine.

Ingredients :

Ripe Banana /Nenthrapazham  - 2 (big)

Jagerry/vellam -1 cup (crushed)

Thin coconut milk 3rd extract-11/2 cup

Semi Medium Thick Coconut milk - 2nd -1cup

Thick Coconut milk - 1st extract  1/2 cup

Coconut - ¼ cup, cut into small piece

Cardamom powder -1/2 tsp

Cashews nut -2 tsp

Raisins - 2 tsp

Ghee - 4 tbsp

 

Method:

1.In a pan add 1/2 water and chopped ripe banana pieces.

2.Let it cook fully Grind or mash the cooked banana and make it into a smooth pulp, do not add any water while grinding or mashing.(I used Mash Banana with spatula)

3.In little water melt jaggery and make a thick syrup. Strain to remove any impurities and set aside.

 

4.Add the nendram pazham pulp and mix well. Stir it well and mash with the back of the spatula if you find any lumps.

5.Cook on medium heat for 4 to 5 minutes, stirring continuously, till the banana and jaggery mixture come together as a mass.

6. Add 3rd extracted milk. Stir and cook till it thickens up. Then add 2nd extracted milk and cook for  minutes. Stir occasionally to avoid burning.

7. Turn of flame and add the Thick coconut milk. Mix well.

8.Heat ghee in a small pan fry cashews,raisins and coconut pieces and add this to the pradhaman.

9.Yummy NendraPazha Pradhaman is ready,Serve hot orWarm!

Butter Cream Rosette Cake

Everyone love butter cream rosettes for their beauty, simple application and of course because they add a thick layer of delicious buttercream to the cake!  I have been Dying to try this rosette technique since the first time I saw it on baking group. As a New year special Today This was the first time I have made it, The cake itself is not difficult, the rosette cake is ALL about the buttercream piping. It takes a few practices to get the rose right so be patient and besides messing up a few rosettes the whole process went relatively smoothly and it turned out pretty good!

 Process:

1 .A baked cake of your choice and let cool. I made simple sponge cake.

2 .Crumb Coat your cake. as in, a crumb coat that conceals the cake.To crumb coat a cake you will need to slather on a good amount of icing using an offset spatula to cover the cake entirely Once you’re done let the icing crust  dry for few minutes.

3 .Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting.

4. To make your rose,  Holding the piping bag parallel pipe in a circular motion start in the center, then slowly move your tip in a circle around the center point. a round rosette rose.

5.After you’ve covered the cake with roses fill in any gaps with little stars using the same 1M tip.Just apply a small amount of pressure to pipe .

6.I used pink but you can use whatever color you like! It’s my first time making a rosette cake so the roses aren’t perfect, but , it’s a learning process!

7.Finally I used edible silver& golden balls in different sizes to look my Rosette cake Gorgeous:)

For The Buttercream Frosting:

Butter-1/4 cup

Icing Sugar-1 1/4 cup

Milk-2-3 tbs

Vanilla-1 tsp

Pink Food Colour – a few drops

Method:

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar

Note:

    Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.